Being away at college every year for St. Patty’s Day really gets me missing my dad’s corned beef and cabbage. Rather than trying to recreate this expensive and time-consuming Irish dish, I created a budget-friendly “Irish-Hungarian fusion”, which embraces both my dad’s Irish heritage and also my mom’s Eastern European roots. To do this, I deconstructed corned beef and cabbage and reassembled it into something similar to my mom and grandma’s Hungarian specialty: stuffed cabbage rolls. Read the story behind this recipe for Stuffed Cabbage Rolls with Mustard Sauce and Carrots on Small Kitchen College. As my little green-clad buddies might say, “They’re magically delicious!”
Archive for March, 2012
Is it totally weird that I get more excited about planning the food I’ll be making at my parties more than anything else? I couldn’t care less about the drinks! I recently threw a Potluck Fondue Party as a fun way to relax and reunite with friends after midterm season. I have to say, this is the perfect party theme for winter! There’s nothing like gathering your friends around the ol’ fondue pot, whether it be cheesy or chocolatey goodness. This if my second article for Small Kitchen College, and I especially had a lot of fun with the photo shoot (and, of course, eating the fondue afterwards). Read on for tips on how to throw the perfect potluck fondue party. You never know, I may have a few fondue tricks up my sleeve in the article. Chile con queso fondue in a bread bowl, anyone?
Microwaved eggs. If you just cringed at the thought of that, then you’re normal. If you’re like me, then you’d think microwaved eggs would be the perfect challenge to take on for Student Health 101‘s March issue: How to cook a fast but nutritious breakfast…using only a microwave.
To be honest, getting this assignment was a total bummer at first. How can I come up with a tasty, microwave-only recipe when I love experimenting with so many different kinds of tools in my kitchen? When I discovered it was possible to microwave eggs, I knew I wasn’t going to just settle on boring old scrambled eggs. Oh no, I was going to go big. I was going to attempt to make those oh-so delectable poached eggs with a runny yolk that bursts open when you puncture the egg white (If you love poached eggs as much as I do, then you’ll understand the satisfaction I take in doing this). (more…)